Who's ready for Friday (09/30/11)?

For Friday Sept. 30th, how about Veggie Muffins with either Quinoa Salad or Smiling George's Orzo ( I like the term "Georzo")?

The picture looks more like a muffin but we can make them any shape we want, right? Anyway, the Veggie Muffins are gluten free, low sugar and are made with organic sun-dried tomatoes, fresh basil, grated almonds, and parmesan cheese. They are really good any time of day.

If you're not familiar, Quinoa is a tiny grain that's been around since the Inca Indians of Peru. It's a great powerful food with no sugar and loads of fiber. It has a really nice texture, too. The Quinoa Salad is tossed with organic black beans, heirloom tomatoes, a tiny bit of onion, and tossed with light lemon dressing.

Our take on Smiling Fish Cafe's orzo, Smiling George's Orzo, can be served at room temp or chilled. Either way it's awesome. Aldente cooked orzo pasta tossed with sun-dried tomatoes, basil, and a dash of Balsamic Vinegar.  Thank you George for your awesome inspiration!  

1 salad or orzo + 2 Veggie Muffins $15

Orders in by Thursday evening for pick up (Grayton or Sandestin) or drop off (Sandestin) Friday.

Use the contact form to place your order.

Pssst...the kitchen is OPEN

First up and available next Tuesday September 25th:Portobello Mushroom and Fresh Basil Lasagna, and a Kale and Peanut Salad

Ok, here's the deal. The lasagna is made with organic whole wheat pasta, organic tomatoes, fresh basil, and portobello mushrooms...and no meat. All the cheeses used are organic as well. The serving size is a generous single portion. $10

The kale salad (I know, I had the same reaction but I can't believe how good this stuff is!) is mixed with bell peppers, carrot, and a sprinkle of peanuts all tossed in a sweet/sour peanut vinaigrette. $6

I have another great salad option which is avocado and watercress with an apple and soy sauce dressing. This one is so good my girls wouldn't stop eating it...ate the whole thing...nothing leftover. $6

Lasagna + Salad = $15

One Half Pan Lasagna (5 portions) = $35

One Whole Pan Lasagna (10 portions) = $50 

Orders in by Friday evening for pick up (Grayton or Sandestin) or drop off (Sandestin) Tuesday a.m.

Reheating Instructions (just the lasagna..):

- Cover with foil and place in preheated 350º oven for 25 minutes or so if it's been refrigerated; 45 minutes to an hour if frozen. Just keep an eye on it and monitor progress.

You can email me to place your order gregatchley@me.com

Update on Tuesday, September 27, 2011 by Happily Ahimsa

So far so good. Sounds like most everyone has happy tummies this evening...that is, for those whose food wasn't eaten by the designated pick-up person (initials "N.G.").

Working on items available Thursday Sept. 29th.

 Stay tuned!

I'd like to know this Elizabeth...

Even More Basil Cocktails: Strawberry, Lemon, and Vodka

It seems as if Elizabeth picked up on a trend this week. Basil cocktails are everywhere! Crisp lemon and tequila, strawberry puree with flavored vodka and more below.

Here are two more recipes for cocktails with basil. We're especially intrigued by the idea of pairing strawberries and basil, especially Thai basil. We'd love to see what that licorice and anise taste would be like with sweet strawberries.

This first recipe is from fondue restaurant chain The Melting Pot. They say that the addition of natural herbs in cocktails also mirrors the strong trend of "going organic" and "going green" that's so prevalent in our society. Perhaps - what do you think? We do agree with them when they say that using herbs in drinks helps us make a natural transition from cooking fresh to trying new cocktails; the herbs are like a bridge for us.

Strawberry Basil Lemonade
1 16-ounce glass

3 strawberries - de-stemmed
5 basil leaves
1.5 ounce Smirnoff Strawberry Vodka
1 ounce Island Oasis Strawberry Puree (or just pureed strawberries)
Fill (approximately 4 oz.) Lemonade

Muddle 3 strawberries - de-stemmed, with the five basil leaves and Smirnoff in a 16-ounce glass. Mix Strawberry Vodka, and Island Oasis Strawberry Puree in mixing glass or martini shaker. Add ice, shake for 15 seconds and pour into glass. Fill with lemonade and stir.

Garnish with extra strawberry and basil.

Here's a second basil recipe that also sounds delicious. This comes from CORZO tequila, and it's interesting to think about basil and tequila - strong flavors! The drink recipe was created by CORZO mixologist Ian Lanwhrmier, and we also like the simplicity and straightforwardness of the cocktail. Look for another recipe from Lanwhrmier later today; we like his style!

CORZO Lemon Basil Cocktail
1 serving

2 parts CORZO Silver
1 part premium triple sec
1/2 lemon
3 basil leaves
1/2 part simple syrup
Club soda

Muddle lemon, basil and simple syrup in a chilled glass. Add ice, triple sec and CORZO Silver. Top with club soda. Garnish with a lemon wheel.

(Images: The Melting Pot and CORZO)

Recipe: Summer Squash with Baked Eggs

This recipe is great for the whole family.  Both of my girls (5 and 7) love this even though they think they don't like squash.  :)

"It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs – for breakfast, brunch, or dinner.

Grated, drained, and cooked in olive oil, the squash turns a little caramelized, a little crispy, and deliciously buttery tasting (somewhat reminiscent of this Zucchini Butter). Add some eggs, toss it in the oven, and serve with crusty bread and a salad, and you have a complete late-summer meal."

Summer Squash with Baked Eggs
Adapted from Food Network. Serves 4

2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.

Preheat oven to 375°F.

In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes.

Remove skillet from heat and stir in goat cheese and basil.

Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.

Bake until egg whites are set and yolks are still soft, about 10 minutes.

Garnish with basil and serve with crusty bread.